Mama’s Potato Broccoli Soup in a Crockpot!

Mama’s Potato Broccoli Soup is the best!!!

My Mama makes the absolute BEST Potato Broccoli Soup ever! I love to go there on days when she has made this creamy delicious chock-full-of-vegetables soup:) Usually, she makes a pan of homemade Jalapeño Cornbread to serve with it. There is NOTHING better!

Mama’s Potato Broccoli Soup in a Crockpot!

So, as I thought about her Potato Broccoli Soup, I wondered if I could successfully make it in my Crockpot. I wanted a recipe that would have the convenience of a meal that “cooks itself” without sacrificing that homemade taste. I looked at Mama’s recipe and saw that it would work well as a crockpot soup. All it required was layering the veggies, pouring the soup mixture over it, then topping with chunks of cheese. At that point, turn the crockpot on HIGH and go about your day:)

I did tweak Mama’s recipe a bit, using a bag of frozen southern hash brown potatoes instead of fresh peeled and cubed ones. I also used Velveeta cheese where Mama uses American cheese slices. But, she usually makes a small pot of the soup, and I wanted to make a crockpot full.

The most time consuming part is preparing the fresh vegetables:

Chopping the onion and celery

Peeling and slicing the carrots

Coarsely chopping the broccoli florets

However, time is saved using the frozen hash brown potatoes:)

Once your vegetables are prepared, you simply layered the ingredients, starting with the onions and celery, and ending with the chunks of Velveeta cheese. I did reduce the amount of liquid. Mama uses 4 cups of water. I wanted to add some chicken broth, so I used 1 cup of water and 1 cup of chicken broth.

The result, after 5 hours of cooking on HIGH, was a Potato Broccoli Soup that tasted just like Mama’s:)

In a separate bowl, blend the can of cream of chicken soup with some of the broth and water.

Pour the soup mixture over the vegetables.

Sprinkle lightly with salt and pepper

Add cheese.

Cook on HIGH for about 5 hours.

Take 2 cups of the vegetables out of the soup, reserving them to add back into the soup after you mash the rest.

Mash the vegetables in the soup, with a potato masher, according to how you like them: with chunks, or use an immersion blender to make the consistency more smooth. You are the judge as to how much or how little you want to mash the remaining veggies. We like ours more chunky.

Maribeth Alexander,

I love to collect recipes, cook and entertain. I also love music! I have had a desire for some time to have a blog where I could bring my two passions--food and music--together. "Food and Forte" is the realization of that desire. Read More…

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